Korean Clam Stuffed Cabbage Rolls

Servings: 4

Ingredients

10

each

Napa Cabbage leaves

1/2

bunch/bundle

watercress

2

tablespoons

blended sesame/soy bean oil

Stuffing

2

cups

Clam meat (substitute or combine with crab, lobster, or shrimp)

1

each

Onion

3

each

Eggs

Clam Seasoning Mix

Broth Mix:

1/2

cup

Beef broth

1

tablespoon

Soy sauce

2

teaspoons

Sugar

Clam Seasoning Mix:

1/2

teaspoon

Salt

1

teaspoon

Sesame seed paste*

1

each

green onion

3

each

fresh cloves garlic

1/2

teaspoon

Pepper

Procedure

Preparation

Cabbage Leaves

Bring a pot of water to a boil over high heat.

Holding the leafy potion of the cabbage leaves, place the stem (thicker) portion into the boiling water until they soften, then drop completely into the water.

Boil for 3 minutes, remove from water and drain.

Clam Meat

Remove clam meat from shell, clean, and wash.

Place into boiling water and boil for about four to five minutes.

Remove meat from pot, drain and cool.

Coarse chop the meat.

Onion

Mince onion and stir fry (saute) for 1 minute.

Set aside.

Clam Seasoning Mix

* Dry toast 2 teaspoons sesame seeds in a hot wok/skillet until golden brown.

* Place in a mortar and grind with pestle until you have a fine smooth paste.

Mince green onion and garlic cloves, then mix all seasoning ingredients.

Mix Stuffing

Combine chopped clam, minced onion, and stuffing mix together.

Mix well.

Eggs

Hard cook eggs by boiling over high heat for about 13 minutes.

Cool, peel, and cut each egg into quarters from top to bottom.

Watercress

Wash in cold water then immerse the stem portion in boiling water for about 1 1/2 minutes.

Fill leaves

Spread the cabbage leaves then cut away the thickest portion of the stems.

Place about one tablespoon of the stuffing and one egg quarter on each leaf, then roll carefully, folding the outer edges inward “burrito” style.

Tie each roll with watercress stem.

Cooking:

Mix broth ingredients together in a mixing bowl.

Heat a large fry pan over high heat.

Add oil, then cabbage rolls. Cook about 45 seconds to 1 minute on each side, until lightly browned.

Reduce heat to low and pour the broth mix over the rolls.

Simmer over low heat fifteen to eighteen minutes.

Serve hot with sticky rice and ban chan.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (11.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

331.64

Calories From Fat (37%)

121.07

Calories From Protein (45%)

149.79

Calories From Carbohydrates (18%)

60.78

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 13.62g

21%

Saturated Fat 2.61g

13%

Monounsaturated Fat 3.45g

Polyunsaturated Fat 5.4g

Trans Fatty Acids 0.04g

Cholesterol 234.6mg

78%

Sodium 803.48mg

33%

Potassium 1054.1mg

30%

Total Carbohydrates 15.59g

5%

Fiber 1.94g

8%

Sugar 5.02g

Net Carbohydrates 13.65g

Protein 36.06g

72%

Vitamin A 1151.04IU

23%

Vitamin C 50.45mg

84%

Calcium 216.33mg

22%

Iron 33.22mg

185%

Vitamin E 1.06mg

11%

Vitamin D 13.13IU

3%

Thiamin 0.26mg

17%

Riboflavin 0.73mg

43%

Niacin 4.61mg

23%

Vitamin B6 0.45mg

23%

Folate 124.43mcg

31%

Vitamin B12 112.65mcg

1878%

Pantothenic Acid 1.47mg

15%

Vitamin K 60.39mcg

75%

Phosphorus 509.56mg

51%

Magnesium 47.21mg

12%

Zinc 3.91mg

26%

Copper 0.91mg

46%

Manganese 1.45mg

73%

Selenium 85.77mcg

123%

Alcohol 0g

Caffeine 0mg

Water 240.86g

0%

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